Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Cook until no longer pink. Drain off excess grease. Stir in the paprika, garlic powder, salt, pepper, basil, parsley and tomato paste. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Dump in the carrot and potatoes. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. 
5. Stir a cup of hot soup into the half and half then stir the mixture into the pot. 
6. Stir cornstarch together with 3 Tbsp of cold water, until smooth. Turn Instant Pot to saute setting. Stir the mixture into the pot to thicken the soup. Once thickened, turn off pot.
7. Stir in the bacon and cheddar. 
8. Ladle into bowls and serve. If desired, top with diced pickles and tomatoes. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Cook until no longer pink. Drain off excess grease. Stir in the paprika, garlic powder, salt, pepper, basil, parsley and tomato paste. Transfer to slow cooker. 
2. Stir in the broth, carrots and potatoes.  
3. Cover slow cooker and cook on low for 4 hours. 
4. Stir cornstarch together with 3 Tbsp of cold water, until smooth. Stir the mixture into the slow cooker and let thicken for about 10 minutes on the high setting.
5. Stir a cup of hot soup in with the half and half. Stir the half and half into the slow cooker. 
6. Stir in the bacon and cheddar. 
7. Ladle into bowls and serve. If desired, top with diced pickles and tomatoes.